Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Stying: Helen Crowther
Hands-on Time
10 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 12 (serving size: about 1/3 cup)

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. These picked green beans are easy to prepare and will keep up to a week in the refrigerator.

 

How to Make It

Step 1

Combine dill and green beans in a medium bowl.

Step 2

Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

portland's Review

JaneKokernak
September 04, 2013
N/A

JaneKokernak's Review

portland
July 21, 2012
These are great! Super easy too. I used a mix of green and yellow beans that I picked up at the farmers' market today. After the beans sit in the pickling liquid for two hours, I do think it's a good idea to strain them and put them in a separate container for longer-term storage. I might also try adding slice radishes in the future.